Truffled Stracciatella Mini Cornbread Appetizers Recipe

Truffled Stracciatella Mini Cornbread Appetizers Recipe

• 4.5 cups fresh corn kernels (6 ears of corn)
• 3 eggs
• 3 teaspoons baking powder
• 2 sticks of salted butter, at room temperature + extra for buttering baking tin
• 1/2 cup flour + extra for flouring baking pan
• 14 oz can condensed milk
• ¼ teaspoon of salt
• ½ cup fresh truffle Stracciattella cheese
• 1 fresh truffle (black or white – whichever is in season)

1. Preheat oven to 375 degrees Fahrenheit.
2. Take all of the cornbread ingredients and place them in a blender and blend until almost pureed. There can still be some small chunks of corn, but there should not be any whole kernels present.
3. Butter and flour a 1 ¾ inch mini non-stick muffin and cupcake pan. Fill the muffin pan so the batter is just below the fill line. Bake in the oven for approximately 15 minutes until the edges of the cornbreads begin to brown. Remove from the oven and turn onto a wire cooling rack to cool.
4. Once the cornbreads are cool, plate with a teaspoon of fresh truffle Stracciatella cheese, and a shaving of fresh truffle on top.